Challah bread

Ingredients:

• 1 kg white wheat flour (preferably challah flour, but not mandatory), sifted
• 2 level tablespoons (20 g) dry yeast
• 6 tablespoons white sugar – don't skip this; the result won't be overly sweet, don’t worry
• 2½ cups (600 ml) cold water
• ½ cup (100 ml) olive oil, sunflower oil, canola oil, or any oil of your choice
• 1 tablespoon salt

For brushing and decoration (with optional variations during preparation):

• 1 egg yolk or 3 tablespoons soy milk for a vegan version
• 1 tablespoon silan (date syrup), maple syrup, or honey
• 3 tablespoons water
• Toppings: sesame seeds, whole poppy seeds, nigella seeds, sliced almonds, or anything you like

Preparation Steps:

• In a stand mixer bowl with a dough hook, combine yeast, sugar, and water. Stir lightly.
  Tip: If the weather is very hot, reduce the water by ¼ cup. Let the mixture sit for 5–10 minutes until it starts to bubble and foam as the yeast activates.
• Add the flour and knead for 2 minutes on speed 1.
• Gradually drizzle in the oil, then add the salt, and continue kneading on speed 1 or 2 for 12–14 minutes. Note: At first, it may seem like the oil isn’t incorporating, but be patient; it will. The dough should be soft and slightly sticky when done.

• Transfer the dough to a clean surface, form it into a smooth ball with lightly oiled hands, and grease the sides of the mixing bowl with a thin layer of oil or cooking spray. Alternatively, you can dust the bowl lightly with flour, but oil is more effective in preventing stickiness. Coat the dough with a very light layer of oil to prevent a crust from forming during resting.
• Return the dough to the bowl, cover with a towel, a plastic shower cap (new, of course), or cling wrap. Let it rise in the refrigerator overnight or at room temperature until it doubles in size (40 minutes in summer or about 1 hour in winter).

• Transfer the dough to a clean surface and divide it into equal portions weighing 120–130 grams each. Consistent sizing ensures even baking. Use a kitchen scale if possible.
• To shape each piece, pull the edges of the dough upward to form a smooth bottom. Hold the smooth side in your palm and roll the dough on the counter to form a uniform ball. Cover the balls and let them rest for 5–10 minutes.

• Roll each ball into a rectangle or oval about 1 cm thick, then tightly roll it into a strand. Begin with the first ball you shaped, as it will have rested the longest. Rolling and shaping create more layers in the dough, adding to the challah’s airy texture.
• After shaping, cover the strands and let them rest for 10 minutes before stretching them further into longer strands (around 50 cm or to your desired length).

• Lightly dust the strands with flour and braid as desired. For a 3-strand challah, braid from the center outward to ensure symmetry. For more intricate braids, there are video tutorials available.

• Place the challahs on a baking sheet lined with parchment paper. Decide on your toppings before the final rise:
• Glossy Finish: Whisk egg yolk or soy milk with silan and water. Brush generously.
• Rustic Look: Lightly dust with flour using a sieve.
• Sesame Coating: Gently wet the challah under running water, then roll it in a tray of sesame seeds.

• Cover the challahs with a towel or plastic wrap and let rise until puffed but not doubled in size—about 75% larger. This takes 25–35 minutes in summer, slightly longer in winter.

• Preheat the oven to 200°C (390°F).
• For glossy challahs, brush again with the topping mixture and sprinkle with sesame seeds, sliced almonds, or your choice of decoration.
• Bake for 20–30 minutes until golden brown. Check after 17 minutes—if the bottom is golden, the challah is ready. Larger braids may require additional time.

• For a sweeter challah, brush the freshly baked loaves with maple syrup or honey for added shine and moisture.
  Cooling:
• Allow the challah to cool before slicing to preserve its freshness and texture.
  Enjoy your delicious homemade challah! 🥖

#bites